Spicy Perogy Recipe
Sour cream, bacon, Cactus Cut Potatoes, pizza mozzarella, cheddar, green onions, and a dollop of sour cream.
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Ingredients
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Perogy & Filling
Toppings & Garnish
Cooking & Finishing
Method
Perogy Dough
- 1
Make dough
In a large mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center, add 1 beaten large egg, 1 tablespoon softened unsalted butter, and 1 cup warm water. Stir with a fork until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp more flour. Cover with plastic wrap or a damp towel and let rest 20 minutes.
Filling
- 2
Prepare potatoes
If your Cactus Cut Potatoes are not already cooked, roast or boil them until tender, then drain and cool slightly. Mash 2 cups of the cooked potatoes with 1/4 cup sour cream until mostly smooth with small lumps remaining.
- 3
Combine filling
To the mashed potatoes add 1 cup shredded pizza mozzarella, 3/4 cup shredded sharp cheddar, 1/2 cup finely chopped green onions, 1/2 tsp salt, 1/2 tsp cracked black pepper, and 1/2 tsp red pepper flakes. Mix thoroughly until evenly combined. Taste and adjust seasoning or heat (add more red pepper flakes or hot sauce if desired). Keep filling covered and chilled briefly while you roll dough.
Assembling & Cooking
- 4
Roll and cut dough
Lightly flour the work surface and roll the rested dough to about 1/8 inch thickness. Use a 3-inch round cutter (or a drinking glass) to cut circles. Re-roll scraps as needed. You should get approximately 24–28 circles (serving yield based on 24 perogies).
- 5
Fill perogies
Place about 1 tablespoon of the potato-cheese filling in the center of each round. Moisten the edge with a little water, fold the dough over to form a half-moon, and press edges firmly. Crimp with a fork to seal. Make sure seams are sealed so filling does not leak in the next step.
- 6
Boil perogies
Bring 8 cups water and 1 tbsp salt to a rolling boil in a large pot. Working in batches, drop perogies into the boiling water (do not overcrowd). When they float to the surface, cook 1 more minute, then remove with a slotted spoon to a tray.
- 7
Pan-fry perogies (optional/crispy)
Heat 2 tbsp vegetable oil (or 1 tbsp oil + 1 tbsp butter) in a large skillet over medium-high heat. Add boiled perogies in a single layer and fry 2–3 minutes per side until golden-brown and crisp. Transfer to a platter.
Bacon & Finish
- 8
Cook bacon
While perogies are boiling or frying, cook 6 bacon slices in a skillet over medium heat until crisp (about 8–10 minutes), turning as needed. Drain on paper towels and chop into bite-sized pieces.
- 9
Assemble and top
Arrange perogies on a serving plate. Sprinkle chopped bacon evenly over them, then scatter additional mozzarella or cheddar if you want extra melt. Dollop additional sour cream (about 1/2 cup divided) on top or serve on the side. Garnish with 1/4 cup finely sliced green onions and an extra pinch of red pepper flakes or a drizzle of hot sauce if desired. Optionally brush perogies with 1 tbsp melted butter just before serving for shine and flavor.
